Feeds:
Posts
Comments

Posts Tagged ‘side dish’

English: Potatoes, sweet potatoes, onions and ...

Sweet potatoes, onions and garlic

This is the last of the BEST Thanksgiving Side Dishes because tomorrow I will be preparing the foods I’m bringing to our dinner.  I made this dish one Thanksgiving spent at my parents house when they lived in Florida.  Trust me, it is yummy.

ROASTED SWEET POTATOES and ONIONS with ROSEMARY & PARMESAN

2  3/4 lb sweet potatoes, peeled, cut in 1 ” cubes

8 TBS Canola oil

3 garlic cloves minced

2  1/2 tsp salt

1  1/2 tsp coarsely ground black pepper

1  1/2 lb red onions (3 medium), halved lengthwise, cut crosswise in 1/4 ” slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set on rack in center oven and one on lowest position.- preheat oven 375 degrees

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS oil.  Sprinkle with garlic, 1  1/2 tsp salt and 1 tsp pepper.  Toss to coat, then spread in single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining salt and pepper.  Toss to coat, spread in single layer.  Place potatoes on center rack and onions on lower. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven about 10 minutes.  Combine potatoes and onions in shallow bowl.  Sprinkle with Parmensan cheese and rosemary and toss to coat.  Season with salt and pepper.

Recipe from Martha Stewart Whole Living

HAPPY THANKSGIVING TO ALL!

 

Read Full Post »

English: Parsnips offered for sale at a winter...

English: Parsnips offered for sale at a winter farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)

Hey everybody, there’s only 4 more days to shop and plan your Thanksgiving Dinner.  I’m really lucky this year as we have been invited to a massive feast on Long Island.  This, of course, has given me time to wax eloquently about the beauty and creativeness you can imbue to the many side dishes of the turkey dinner.  I know everyone thinks the turkey is the star of the  meal and if we’re gauging things on size , I guess it wins.  However, don’t you think the color and texture of the myriad side dishes enhance the meal greatly?  And as you know from previous blog posts, this year I’m all about NOT serving the usual suspects unless they’re prepared in some different and innovative way.  So here is yet another interesting and tasty dish for you to consider serving.

ROASTED PARSNIPS with ORANGE ZEST

2 lb parsnips, peeled and cut into large  match sticks

1 TBS olive oil

1 tsp salt

1/2 tsp freshly ground pepper

Juice of one orange

Grated zest of one orange

Heat oven to 500 degrees.  Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper.  Turn parsnips into  large roasting pan and roast, shaking pan occasionally, until golden, 10-15 minutes.

Remove from oven, add juice and zest, and toss to coat.  Return to oven and roast until parsnips have caramelized, 5 to 10 minutes.  Transfer to warm bowl and serve.

Serves: 6-8  –   recipe from Deborah Madison, New York Times  November 19, 2003

 

Read Full Post »

Thanksgiving Turkey

Thanksgiving Turkey (Photo credit: Wikipedia)

Most people think of Thanksgiving dinner as the ultimate American meal.  After all, wasn’t it first celebrated with Native Americans and the Pilgrims?  Well that’s what I was told in grammar (age-related term) school.

However, this country is a melting pot, a diverse population made up of so many different ethnicities, I wouldn’t begin to try to number them.  I grew up in an Italian family (more about the German side later).  My first husband was also from an Italian family so for the first half of my life, Thanksgiving was tweaked to keep all the paisans happy.  When we celebrated Thanksgiving with my grandparents, the cry at the table was, “When do we eat the turkey”?   I wonder how many of you had to eat your way through several courses BEFORE the turkey made it to the table?  When you walk into most homes on Thanksgiving Day, the savory odor of roasting turkey greets you, or the sweet aroma of an apple pie baking in the oven.  When you entered my grandmother’s apartment, it was the rich simmering smell of tomato sauce that assaulted your nose.  The meal started with Baccala, a dried codfish served with greens.  I think it was served like a salad.  Then we had ravioli; big fat pasta puffs filled with cheese and a bowl of meatballs and sausages on the side.  I guess at some point the turkey came out but I really don’t remember it much.  

Once I was married, the Italian Thanksgiving took on another level of ethnicity.  Now there were side dishes that only would appear on an Italian table.  The stuffing was heavily flavored with grated Parmesan cheese, parsley and garlic.  We had stuffed mushrooms and stuffed artichokes right along with candied sweet potatoes, mashed potatoes and salad with Italian dressing!  

Then came the period in my life where I spent Thanksgiving with my Aunt Marian and my cousins in New Jersey.  Aunt Marian was married to Uncle Henny who was German and so Red Cabbage was always a side dish on Thanksgiving.  The creamed onions, turnips and candied sweets were there and because my cousins and myself were all adults, we made culinary contributions.  Peter insisted on a green vegetable and in those days, the only green vegetable he acknowledged was broccoli so I always steamed or sautéed some.  My cousin Marian liked to bring a lentil salad, cousin Janet baked pies.  I have five girl cousins, all with spouses and some with children.  Thanksgiving dinner was a BIG deal at Aunt Marian’s with about 20 people!

I’m actually half Italian and half German so I fit in wherever we went!  As for my own Thanksgiving meals, I often went for something different, whether it be various stuffings or the  year I tried brining the bird.  I’ve made seasonal soups and  lots of sides.  Earlier today I posted one of my favorite Thanksgiving side dishes and decided that for the count down to turkey day, I’d post a recipe a day.  I hope you enjoy them and would love it if my readers would send in comments about their favorite Thanksgiving side dish or dessert or ethnic accompaniment.  

Read Full Post »

Fenouil

Image via Wikipedia

Tasty Tidbits Tuesday

I‘m sure you heard the news around Thanksgiving that 94% of all Americans having Thanksgiving Dinner had turkey as the main course.  Not so with Christmas!  It seems that besides turkey (yes some people replicate their Thanksgiving Day dinner one month later), roast beef, crown roast of pork, baked ham (spiral, pineapple decorated etc) all vie for the center of the table.  Whatever you choose, I think you’ll like this simple flavorful salad.

It’s light, crisp, colorful, healthy and easy to make.  You can slice the oranges and fennel the day before (in between wrapping presents), refrigerate separately covered with plastic wrap.

1 TBS white-wine vinegar

2 TBS olive oil

Coarse salt and ground pepper

5 navel oranges

3-4 fennel bulbs (about 2 pounds total), ends trimmed, quartered lengthwise, cored and thinly sliced, crosswise, plus 1/4 cup roughly chopped fennel fronds (optional)

In a large bowl, whisk together vinegar and oil, season with salt and pepper.

Using a sharp knife, slice off both ends of each orange.  Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise.  Transfer oranges along with any juices that have accumulated on work surface. to bowl with dressing.  Add fennel and if desired, fronds. Toss to combine.

Recipe from Martha Stewart

Read Full Post »

A sweet potato.

Image via Wikipedia

TASTY TIDBITS TUESDAY

Last week in the New York Times, there was an article heralding the merits of Sweet Potatoes and their rise in culinary popularity.  Lighter in sugars than yams and with a bit of protein, they are now appearing on menus all around town; sweet potato fries, baked sweet potatoes and mashed sweet potatoes.  This recipe is is a favorite of mine and I think more suited to a Christmas dinner than Thanksgiving!  This could be the beginning of the  Count-Down to Christmas Dinner.

2 3/4 lb sweet potatoes, peeled, cut into 1″ cubes

8 TBS of Canola oil

3 garlic cloves minced

1 1/2 tsp salt

1 1/2 tsp coarsely ground pepper

1 1/2 lb red onions (3 medium), halved lengthwise, cut crosswise into 1/4″ slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set one rack in center and one on lowest position – preheat oven 375 degrees.

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS of oil.  Sprinkle with garlic, 1 1/2 tsp salt and 1 tsp pepper – toss to coat, then spread in a single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining 1 tsp salt and 1/2 tsp pepper, toss to coat.  Spread in single layer.

Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around the edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven for about 10 minutes.

Combine potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper.


Read Full Post »

Sorry this is SO LATE – I was without internet access for almost two days and now have to play catch-up with my blogs! It’s time again to dig into your garden goodies or Green Market treasures and eat light and healthy and delicious summer side dishes.

CUMCUMBER AND MINT SALAD with TOASTED PITAS

4 oz. green beans, trimmed

Coarse salt and pepper

1 cup torn fresh mint

1 small seedless cucumber, halved or quartered lengthwise, and cut 1/2 inch thick

1 head Boston lettuce, leaves torn into pieces

1/2 cup extra-virgin olive oil

2 TBSP fresh lemon juice

4 pitas

2 garlic cloves, lightly smashed

Prepare an ice water bath. Cook green beans in pot of  boiling salted water until bright green and just tender, about 4 minutes. Drain; transfer to ice-water bath and drain again.  Cut into thirds. Toss with mint, cucumber and lettuce.

Pour 1/4 cup oil into lemon juice in a slow, steady stream, whisking until emulsified.  Season with salt and pepper.

Toast pitas over the flame of a gas burner, turning with tongs until crisp and blackened in spots. (Alternatively char in broiler, turning). Rub with garlic and brush with remaining 1/4 cup oil. Season with salt. Tear into large pieces. Drizzle dressing over salad; toss to coat.  Serve with pitas.

Recipe: Martha Stewart Living

SUGAR SNAP PEAS with MINT DRESSING

Salt

Martha Stewart living, fresh mint leaves,

Sugar Snap Peas with Mint Dressing

1 lb. sugar snap peas,trimmed

1TBS finely chopped shallots

1 TBS rice-wine vinegar

1 tsp honey

1 tsp Dijon mustard

6 TBS olive oil

1 1/2 cups fresh mint leaves, roughly chopped

Fresh ground pepper

Brind a small saucepan of salted water to a boil; prepare an ice bath. Add the peas to the boiling water, and cook until bright green and crunchy, about 1 minute

Using a slotted spoon, transfer to peas to ice bath until cold. Drain peas in colander, and transfer to a serving dish.

Combine the shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid.  Season with salt and pepper.  Cover and shake vigorously until well blended.  Let dressing stand 10 minutes.  Pour dressing over the peas.  Toss and Serve

Recipe: Martha Stewart Living

CUCUMBER, CANTALOUPE, and SQUASH SALAD

For the Dressing:

Martha Stewart Living, melon salad,

Cucumber, Cantaloupe and Squash Salad

1 cup plain whole milk yogurt

finely grated zest of a lime

1 TBS fresh lime juice

1/2 tsp coarse salt

1/4 tsp ground cumin

1/8 tsp freshly ground pepper

For the salad:

3 yellow summer squashes (about 1 lb) unpeeled

1 English cucumber (about 10 oz) unpeeled

1 1/2 TBS unseasoned rice-wine vinegar

1 tsp coarse salt

1/4 large cantaloupe, rind removed

Make the dressing:  Combine yogurt, lime zest and juice, sale, cumin and pepper., Cover, and refrigerate 20 minutes.

Make the salad:  Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach the seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.

Recipe: Martha Stewart Living

Read Full Post »

If you’re lucky enough to have a garden and lucky enough to keep it watered during this drought-like weather (so many water restrictions these days!) you are probably at the point where the fruits of  your labors are beginning to ripen.  AND if you’re not growing your own, I’m not – not to worry – there is SO MUCH fresh, delicious and downright healthy vegetables in abundance in the Green Markets and fruit and vegetable stands everywhere that you SHOULD NEVER  buy your vegetables in the grocery store at this time of the year!!

JERSEY TOMATOES !! One day I’m going to do a blog JUST on Jersey tomatoes, but not today.  Here’s a few tasty recipes that will utilize your tomatoes.

Jersey tomatoes

Jersey Tomatoes

COLD TOMATO SOUP with ROSEMARY

2 slices of state French or Italian white bread, crusts removed

3 lb ripe tomatoes, peeled seeded and roughly chopped

1 tsp fresh rosemary leaves

1 -2  small garlic cloves, peeled

1 cup chicken stock

Salt + ground Pepper to taste

Juice of one lemon or more to taste

Soak bread in cold water briefly, squeeze dry and combine in a blender with tomatoes, and garlic (may have to do in 2 batches).  Drizzle stock into blender at low-speed, blend until smooth.  Pour mixture into bowl, season with salt and pepper – Chill and serve

Yield: 4 servings   Time: 15 minutes plus chilling time Source: New York Times

Ever been invited to a picnic and you need to bring a side dish? Yellow squash is a prolific vegetable at this time of year.  You might consider these casseroles as an alternative vegetable dish.

YELLOW  SQUASH CASSEROLE

1  1/2 LB yellow squash

1/2 cup chopped onion

1/4 cup chopped sweet pepper

Par boil first 3 ingredients

1/4 cup margarine melted

1/2 cup mayonnaise

1 cup sliced water chestnuts

1/2 cup grated cheddar cheese

pinch of sugar

2 eggs beaten

seasoned bread crumbs

Mix water chestnuts, grated cheese, margarine, eggs, mayonnaise and sugar in a bowl.  Add the par boiled ingredients  and spread in baking dish.  Top with some butter slice and seasoned bread crumbs.

Bake: 300 degrees  for 30 minutes

SUMMER SQUASH CASSEROLE (variation)

6 cups summer squash sliced

1/4 cup chopped onion

1 can cream of chicken soup

1 cup low fat sour cream

1 8oz package of stuffing mix

1/2 cup melted margarine

Par boil sliced squash and onion in salted water (5 min).  Drain and set aside .  Combine with soup and sour cream in large bowl.    Fold in the squash and onions.  Combine the stuffing mix and melted margarine.  Spread half of the stuffing mix in an 8″x12″ baking dish and spoon vegetable mix on top.  Sprinkle remaining stuffing on top.

BAKE: 350 degrees Time: 25-30 minutes

It seemed like such a good idea to plant those Sugar Snap Peas in the spring….now what?

SUGAR SNAP PEAS with MINT DRESSING

To trim a sugar snap pea, snap off the stem end, pull away the string;then remove the small fiber from the pointed end

1 lb sugar snap peas, trimmed

3 Tbsp finely chopped shallots

3 Tbsp rice-wine vinegar

1 tsp honey

1 tsp Dijon mustard

6 Tbsp olive oil

1 1/2 cups fresh mint leaves, roughly chopped

fresh ground pepper

Bring a small sauce pan of salted water to boil;  prepare an ice bath.  Add the peas to the boiling water, and cook until bright green and crunchy(about 1 minute).  Using a slotted spoon, transfer the peas to ice bath until cold.  Drain peas in a colander, transfer to a serving dish.  Combine shallots, vinegar, honey, mustard, olive oil, and mint in a jar with a lid.  Season with salt and pepper.  Cover and shake vigorously until well combined.  Let dressing stand 10 minutes. Pour dressing over peas – Toss and serve.

recipe from Martha Stewart Living






Read Full Post »

Older Posts »